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Pork & Pineapple Kebabs - Serves 4

Preparation time: 20+

Cooking time: 15 minutes


  • 700g pork belly
  • 1 tbsp chilli flakes
  • 2 tbsp garlic granules
  • 2 tbsp rice vinegar
  • 2 tbsp caster sugar
  • 2 tbsp sriracha
  • 1 zested and juiced lime
  • 2 tbsp vegetable oil
  • 350g pineapple


  1. Cut the pork into 3cm chunks.
  2. Put the pork, chilli flakes, garlic granules, ground coriander, rice vinegar, caster sugar, sriracha, lime and vegetable oil in a bowl and mix well to ensure the pork is coated. Cover and marinate in the fridge for 2-3 hours or overnight.
  3. Skewer the pieces of pork alternately with chunks of pineapple.
  4. Place the full skewers on the rack on your hot Kadai Firebowl.
  5. Grill the skewers for about 20 mins, or until cooked.
  6. Rest on a plate for 5 minutes before serving. 

Downloadable Recipe Card

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